I devised this recipe purely because I found myself making the same stir fry whenever we get pork chops from the butchers. I fancied something different so did some thinking and put this together. It’s pretty simple to prepare, a small bit of faff is involved for sauce making, but nothing too taxing. Of course if you’re veggie you could put with the Quorn beef pieces, for something more traditional. Vegans you can easily switch to vegan cream in the stroganoff sauce and use Quorn too.
Ingredients
- 2 Pork chops seasoned with salt and pepper
- 400 g Charlotte potatoes chopped in half/quarters if large
- 200 g Green beans trimmed
- 200 g Chestnut mushrooms sliced
- 200 ml Double cream
- 2 tsp Paprika
- 50 ml Red wine vinegar
- 50 ml Water
- Olive oil
- Ground pepper
Instructions
- Pop the oven to 190c fan. Put the chopped potatoes in a roasting tin, cover with oil and season with pepper. Pop the potatoes in the oven, these need 30 min.
- 10 minutes into the potatoes cooking put the seasoned pork chops on a baking tray and then put in the oven.
- After the chops have been in the oven for 10 mins start the sauce, fry off the mushrooms on a medium heat in some oil until cooked, then add the paprika. Cook for a further minute then pour in the red wine vinegar, let it sizzle. Then add the water and ground pepper, simmer until the water reduces.
- Get the green beans going, they take around 5 minutes (or put on earlier if you’re not a fan of al dente). Go back to the sauce, turn right down and pour the cream in, keep stirring.
- Everything will be ready when the timer for the potatoes goes. Plate the pork with sauce on top and the potatoes and green beans on the side. Enjoy!
Recipe Notes
If your pork chops are particularly thick, cook them longer – base your cooking times on the chops you have, ours usually take around 20 mins.
I genuinely love mid-week meals like this. It feels a bit fancier than your average mid-week meal, especially as we get the chops from the butchers. Honestly that stroganoff sauce is not difficult to make at all either. If you pour a glass of wine when serving, red or white will do, then it’s even fancier!
